Jerusalem artichokes are such a lovely ingredient to cook with and while they’re in season I try to use them as much as I can. They’ve got a lovely earthiness to them, which goes so well with the crunchy, crispy kale, roasted hazelnuts and sweet raisins. This is brilliant on it’s own for a light meal, used as a side or part of a big salad spread, plus the leftovers make a perfect work lunch the next day!

6 jerusalem artichokes

250g kale, torn into pieces

Handful of raisins

Handful of roasted hazelnuts

Drizzle of olive oil

1 tablespoon maple syrup

Pinch of sea salt

Preheat oven to 180c, fan setting.

Start by scrubbing the Jerusalem artichokes under cold water to remove any grit. Once clean, cut them into slices (around 3-4 per artichoke) and place in a baking tray with a drizzle of olive oil, salt and pepper.

Roast for 30-35 minutes until they’re soft inside and crispy outside.

Add the kale to the Jerusalem artichoke tray and roast the two together for the last 5-10 minutes, until it’s nice and crispy.

Now place the artichokes and kale in a large mixing bowl with the chopped hazelnuts and raisins.

Make the dressing by mixing together 1 tablespoon of olive oil with 1 tablespoon of maple syrup and salt.

Stir the dressing through the salad ingredients and give it all a really good mix before serving.